ServeSafe Questions 2

Question 1

What is a requirement for hand-washing stations in a​ kitchen?

Answer 1

They should be placed close to prep areas and service areas for easy access.

Question 2

Which is a reason that thermometers lose​ accuracy?

Answer 2

Severe temperature change

Question 3

Which setting should be posted on dishwashing​ machines?

Answer 3

Water pressure

Question 4

To prevent​ contamination, supplies should be stored

Answer 4

away from walls

Question 5

A manager is practicing active managerial control by

Answer 5

incorporating standard operating procedures for sanitizing equipment.

Question 6

NSF standards require that foodservice equipment to be

Answer 6

smooth and resistant to damage

Question 7

Coving is a

Answer 7

sealed curved edge between floor and the wall.

Question 8

For drying your hands after correctly washing them at the handwashing​ sink, the area is required to have a

Answer 8

high-velocity, room air-temperature hand dryer but not a garbage receptacle.

Question 9

When washing​ produce, make sure that

Answer 9

leafy greens are given special treatment to check for bugs etc.

Question 10

To help prevent​ cross-connection in an​ operation, the manager should

Answer 10

hire licensed plumbers to do plumbing repairs.

Question 11

Cold food held without temperature control must be thrown out within

Answer 11

six hours.

Question 12

HACCP is a

Answer 12

complex solution to reducing the potential risks.

Question 13

A HACCP is a written plan that

Answer 13

is unique to each and every operation

Question 14

When using a microwave oven for reheating TCS food for​ hot-holding, the internal temperature of the food must be

Answer 14

165F for 15 seconds

Question 15

When should a food handler with a sore throat and fever be excluded from an​ operation?

Answer 15

If the operation primarily serves a high-risk population.

Question 16

Following the general guidelines for effective​ use, which is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5​ ppm?

Answer 16

68F

Question 17

What should an operation do if there is suspicious activity or a​ threat?

Answer 17

Immediately contact a regulatory authority.

Question 18

A​ cross-connection is a

Answer 18

physical link between safe water and dirty water.

Question 19

Hard​ water, food​ particles, and incorrect water temperature can reduce the effectiveness of

Answer 19

sanitizers.

Question 20

What are the important steps when implementing active managerial control in your​ operation?

Answer 20

identify risks, monitor activities, and verification of policy and procedure.

Question 21

The benefit of buying equipment that has NSF certification is that the equipment meets standards that require

Answer 21

surfaces that are nonabsorbent, smooth and corrosion resistant.

Question 22

Which kinds of detergents and sanitizers must be used with​ dishwashers?

Answer 22

Those approved by the regulatory authority.

Question 23

The major difference between a bimetallic stemmed thermometer and a thermistor is

Answer 23

the sensing area of the probe.

Question 24

Which is a characteristic of TCS food​ items?

Answer 24

They need time and temperature control to limit the growth of bacteria.

Question 25

Bimetallic Thermometer

Answer 25

Sensing area is from tip to dimple

Question 26

Thermocouples and Thermistors

Answer 26

sensing area is on the tip of probe. Good for checking thick and thin food.

Question 27

Immersion probes

Answer 27

check temperature of liquids.

Question 28

Surface probes

Answer 28

checks the temperature of flat cooking equipment (ex: griddles).

Question 29

This probe is useful for checking thin foods like hamburger patties.

Answer 29

Penetration probes

Question 30

this probe checks the temperature inside coolers and ovens.

Answer 30

Air probes

Question 31

Thermometers measures temperature of food and equipment surfaces and do not need to touch a surface.

Answer 31

Infrared Thermometer

Question 32

These tags are attached to packaging by the supplier to display if time-temperature abused during shipment or storage.

Answer 32

Time-temperature Indicator (TTI)

Question 33

Thermometers used to measure food temperature need to be accurate within

Answer 33

2F

Question 34

Thermometers used to measure air temperature in food storage equipment need to be accurate within

Answer 34

3F

Question 35

Approved reputable suppliers

Answer 35

Have been inspected and show an inspection report. Also meet applicable local, state, and federal laws.

Question 36

What type of packaged food requires the probe be placed between the packaged food items?

Answer 36

Reduced-oxygen packaging (ROP) food:

modified atmosphere packaging [MAP], vacuum-packed, and sous vide food

Question 37

Receive these food items at 45F and cool to 41F or lower in four hours.

Answer 37

Shucked shellfish and Milk

Question 38

Receive Hot TCS foods at

Answer 38

135F

Question 39

Tells the store how long to display the product for sale.

Answer 39

sell-by date

Question 40

The date by which the product should be eaten for best flavor or quality

Answer 40

Best-by date